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Food Science & Nutrition


The Department of Nutrition & Dietetics, a vibrant department, focusses on holistic integrated teaching approach with hands on experience and research. The genesis of Department of Nutrition & Dietetics was in the year 1994 with Nutrition & Dietetics undergraduate program. This program was offered in combination with Zoology, Chemistry and Human Development. Under new education policy, Nutrition and Dietetics is offered as a dual major (B.Sc. NDHD) program .To meet the ever-rising demand of this subject the department has introduced single major B. Sc (Hons) program in Food Science and Nutrition in the year 2022. Undergraduate programme is carefully curated for emerging Nutrition Professionals. To develop evidence based health and nutrition plans, resources and bring sustainable change, Post Graduate Programme in Food Science and Nutrition was started in 2010. This programme was designed to fulfil the students’ requirement for higher education. The Department has been recognized as a Research Centre by Bengaluru City University (BCU) in the year 2014 for PhD enrolment.

The comprehensive programs are integrated with internships, workshops and outreach programs. Our outreach programs prioritise school nutrition education and community nutrition which contributes to the holistic development of students. Research work further explores inquisitive minds to translate the science of nutrition to formulate novel food products and nutrition programs for the community. The competent faculty with a well-designed curriculum has enabled students to have a competitive edge in pursuing promising careers in the health care sector, food industry, academia and government.


To accentuate nutrition education based on recent developments in science and technology to improve awareness and the quality of life.


  • To understand human needs and integrate health and nutrition in the family and society across different economic classes.
  • Application of nutrition knowledge in their day to day life.

Head of the Department

Dr. Sangeeta Pandey,
Associate Prof., M.Sc., Ph.D.

Email :

2023 – 24

(June – October 2023)

  • Expert talk on Application of Biotechnology in fermented food products by Dr. Seema Tharanum, Professor, Biological Sciences, School of Engineering, Dayananda Sagar University, Bangalore on September 21, 2023 for the students of UG and PG Food Science & Nutrition and Biotechnology Dept.
  • E – Expert talk on Nanomaterials in foods – Challenges and Perspectives by Dr.Lilayaraja, Scientist E, Nutrition, Biochemistry and Toxicology Division , Defence Food Research Laboratory, Mysore was organized for PG Food Science and Nutrition students on October 6,2023.
  • E. Workshop on Maximising Sports Performance through Assessment and Customized Nutrition, in association with St. Ann’s college for Women, Hyderabad was organized on September 6,2023. Subject experts were Ms. Kunda Mahajan, Consulting Sports Nutritionist, Khel Rang India and Ms. Aradhana Sharma, Nutrigetic Wellness, Expert Consultant, CRPF Sports Wing, Olympic Gold Quest and Transstadia Sports, US.
  • Hands on Peer to Peer workshop – Nourishing Minds with Nutrition Knowledge on Growth Grid – Nutritional Assessment for school children was organized for I PG Food Science & Nutrition students by II PG Food Science & Nutrition students on October 12,2023.
  • An educational field visit on application of fermentation concept in foods at Grovers Zampa Wineyards, Doddballapur was organized for UG Food Science & Nutrition students on September 27,2023.
  • Educational field visit to Shangri –La was organized for final year students of UG students on August, 18,19 2023.
  • Field demonstration on Fitness Assessment test for athletes was organized for II PG Food Science & Nutrition students by Dr. Dolly, Associate Professor, Dept of Physical Education, Mount Carmel College on September 25, 2023.
  • Student Engagement in Nutrition Assessment for school children (LKG to Grade 6) at Christel House was conducted by II MSC Food Science and Nutrition students on July 27,2023,August 03, 2023 and August 10,2023.

2022 – 23

  • Webinar on Clinical Updates in MNT for liver Diseases by Dr. Anagha Palekar was conducted on 7 May, 2022.
  • One day food safety training for food handlers in the hostel mess was organised by PG Food Science and Nutrition, Department of Nutrition and Dietetics, Mount Carmel College, Autonomous Bangalore The faculty from the department Dr. Padma V and Dr. P. Vasantha Kumari were the resource persons – 29 July 2022.
  • National Nutrition Month “Rashtriya Poshan Maah was conducted by final year MSc, Food science and nutrition students to create awareness of importance of nutrition – 23 September 2022.
  • Two day Workshop on Application of qualitative research in association with Institute Of Health Management Research, Bangalore was organised for II M.Sc Food Science and Nutrition students on 29 – 30 September 2022.
  • Educational Visit on Dravid- Padukone Centre for Sports Excellence was conducted for 2nd year students of PG Food Science and Nutrition to learn the importance and applications of sports nutrition with real life examples. The resource persons were Dr. Ravi Kumar , Chief trainer, Mrs..Anandi Iyer, Chief Sports Nutritionist, Dravid- Padukone Centre for Sports Excellence & Dr.Bala, Head, Dept of Physiotherapy, Vesoma Sports Medical Centre – 6 October 2022.
  • Workshop on Opportunities in Coffee Sector for Women Entrepreneurs was conducted by Mr. Srinivas, Chief officer, Coffee Board, Bangalore for PG Food Science & Nutrition students to gain insight on coffee cultivation and opportunities in coffee sector on 5 November 2022.
  • Mount Carmel College, Autonomous, Bengaluru, first college in Bangalore, bagged the certification for EAT RIGHT CAMPUS with an EXCELLENT 5 STAR RATING by Food Safety and Standards Authority of India (FSSAI). Department of Nutrition and Dietetics was the Implementation partner – January 2023.
  • Educational visit to Shangri-La 5 star hotel was organized by the Department of Nutrition and Dietetics, Mount Carmel College, Bengaluru, for the third year undergraduate students (UG) on 1 February,2023.
  • Visit to St. John’s Medical college hospital was organised for students of Nutrition & Dietetics as part of practical sessions in human physiology accompanied by department faculties – Dr. Mary Regi and Dr.Shubhi Agarwal – 13 February 2023.
  • Educational Visit to Akshay Patra Kitchen to orient students on Institution management and quantity food production was organized for Final Year UG Students of Nutrition – 15 February 2023.
  • Educational field visit to Coffee Research Substation, Kodagu was organized for II PG students. The resource person Mr. Manjunath, Research Scientist, CCRI, Coorg explained on varieties of coffee beans, cultivation and processing techniques – 17 February, 2023.
  • Expert talk on Diet for Kidney Diseases by Ms. Suneetha Rao, Senior Dietitian of NU hospitals West for III Year UG students on 21 February 2023.
  • Hands on Training workshop on Usage of Statistical Package for Social Sciences (SPSS) software was organized for PG final year Food Science and Nutrition students. The training was provided by Dr. Mitravinda Aneesh and Dr. Vasantha Kumari P from department on 24 February 2023.
  • Workshop on Ketogenic Diet for Epilepsy by Dr. Dhanashri Khedekar Kale, Clinical & Research Dietician for PG Food Science and Nutrition students was organised to understand Ketogenic diets and its application in epilepsy on 11 March 2023.
  • National webinar on “Newer Approaches on Management and Reversal of Type 2 Diabetes” was jointly organized by the Department of Nutrition , St Ann’s College and Department of Food Science and Nutrition , Mount Carmel College. The resource person was Dr. Radha Reddy Chada, R.D and Chief Dietitian, AG Hospitals, Gachibowli – 25 March 2023.
  • Department of Nutrition and dietetics in collaboration with California Almonds organised an Expert talk with Ms.Sheela Krishnaswamy “Exploring the Health Benefits of Almonds” for students of Food Science & Nutrition on 10 April, 2023.

2021 – 22

  • School Nutrition Education Programme Importance of Whole Grains: My Breakfast’, September 2021 – November 2021.

  • Food Safety Training For Food Handlers, by II year PG Food Science and Nutrition Batch 2021 -2023 by April 12 – April 14,2022.

  • Session on Demystifying Diet by Ms Karanika Mahindra, Alumna of the Dept Founder and senior nutritionist at Diet by Karanika Mahindra, 13 August 2021.

  • Session on A Career in Paediatric Oncology Nutrition by Uma Seshadri, Expansion and Enablement Consultant, Cuddles foundation , Nikita Mahakal, Head Nutritionist, Cuddle foundation, 12 March ,2022.

  • Session on Application of Nanotechnology in Food Product Development and Processing Dr Manab Bandhu Bera, Professor and Former Dean (Academic) of Department of Food Engineering and Technology at Sant Longowal Institute of Engineering And Technology Longowal, Punjab October 18, 2021.

  • Virtual Tour of Apeejay Hotel, Mumbai by Dr.Bhuvana GM , Principal Apeejay Institute of Hospitality, Navi Mumbai , Chef Kapil Kumar, Apeejay Institute of Hospitality, Navi Mumbai , Chef Amrita Prabhudesai, Apeejay Institute of Hospitality, Navi Mumbai , 29 April 2022.

  • Session on Standards of Food Safety Protocols to be followed in Hospitals by Dr.Bhuvana GM , Principal Apeejay Institute of Hospitality, Navi Mumbai , Chef Kapil Kumar, Apeejay Institute of Hospitality, Navi Mumbai , Chef Amrita Prabhudesai, Apeejay Institute of Hospitality, Navi Mumbai by 25 January 2022.

  • Industrial visit to Akshaya Patra, Mega Kitchen, Bangalore on April 23,2022.

  • Concepts in Sports and Exercise Science by Dr Sucharita Sambashivaiah, HoD., Dept of human physiology, SJRI; Dr Sejil, Dr. Vedashree Hegde, Dr.Taniya Anto and Dr.Sneha, Associate professors, Dept of Physiology, SJRI, 9 April 2022.

  • Online Session on Clinical Update in MNT for Liver Diseases by Dr. Anagha Palekar, Dietitian, B.Y.L. Nair Charitable Hospital, Mumbai held on May 7, 2022.

  • E-Workshop on Ketogenic Diet in Epilepsy by Dhanashri Khedekar Kale, Clinical and Research Dietitian, Mumbai held on May 28, 2022.

2020 – 21

  • International E-Conference 2020 on ‘Novel Nutritional Approach and Emerging Opportunities to Sustain in Pandemic Scenario’ held from June 15 to 18, 2020 organized in by Department of Nutrition and Dietetics, Mount Carmel College, Autonomous in collaboration with Women’s Polytechnic College, IIT-B Remote Centre, Puducherry.

  • National e Workshop- Dynamic Facets of Sports Nutrition: Meeting the Challenge on 29 – 30 September 2020 Resource persons: Dr. Kiran Kulkarni- Medical and Doping officer at FIFA and Asian Football Confederation. Mrs. Kunda Mahajan -consultant, Sports Nutritionist, and President at Khel Rang FSSA. Dr. K.A Thiagarajan – Associate professor, Department of Arthroscopy and sports medicine, SRMC, Ms. Aradhana Sharma, Senior Sports Nutritionist, Directorate of Sports and Youth Welfare, MP , Dr. Bharath Kumar B, Sports medicine specialist. Dr D.B Ananta Narayana – Chief Executive Officer, Ayurvidye trust, Bengaluru. Apurva Surve- Sports Nutritionist, Sports Authority of India.

  • E-Workshop on Ketogenic Diets for epilepsy by Dhanashri Khedkar Kale, Clinical & Research Dietician, Certified Nutrigenomic Counsellor, 27 February 2021.

  • Webinar on Applications of Nanotechnology in food industry by Dr. Jeyan Arthur Mosses, Asst. Professor, Dept of Food process Engineering, IIFPT, Thanjavur, 27 October 2020.

  • Webinar on Pediatric Oncology & its nutritional management by Kavya Santhosh, Cuddles Nutritionist, Mazumdar Shaw Cancer Centre, Bengaluru and Divya Bharathi, Cuddles Nutritionist, St. Johns Hospital, Bengaluru October 16,2020.

  • Webinar on Specialised foods for emergency conditions by Dr. Anila Kumar, Scientist F and Head, Food Quality Assurance Division, DFRL, Mysuru, 19 March 2021.

  • Expert talk on Recent Techniques in Fitness Assessment by Smt. Kunda Mahajan, Consultant Nutritionist, fitness expert and President of Khelrang – Fitness and Sports Science Association (FSSA), Nasik, 06 March 2021.

  • E-workshop on Advances in techniques in fruits and vegetable processing and product development , Dr. VR Sinja, Professor and Head of the incubation center , Dr. R. Vidyalakshmi, Professor for the Department of Food Safety and Quality testing, Dr. R. Meenatchi, Assistant Professor in The Department of Primary Processing, Storage and Handling , Dr. S. Anandakumar, Assistant Professor for the Department of Food Packaging and System Development , Dr. S.Vignesh, Assistant Professor for the Department of Technology Dissemination , Dr. V. Hema, Assistant Professor, Incubation Center , Dr. Ashish Rawson, Assistant Professor for the Department of Food Safety and Quality Assurance , 10 March 2021.

  • Consultancy – School Nutrition Education Program on My Breakfast – An Eat Right School Initiative in association with PepsiCo India Holdings Pvt Ltd October, 2020 to July, 2021.

2019 – 20

  • FOSTAC Training on “Food Safety in Manufacturing Unit”, Dr Mamtha, Certified FOSTAC trainer, Bengaluru, 28 November 2019.

  • Industrial visit – Central Coffee Research Insititute, Balehonnur, Chikmagalur by Dr Mohd Mukari, Senior Scientist , CCRI , 13 December , 2019.

  • Workshop On Continuous Market And Regulatory Education by Dr. R.B. Smarta CMD-Interlink Marketing Consultancy and Hon. Secretary HADSA, Mr. Sandesh Paturi, Senior Sales Manager of DuPont Nutrition Bioscience, Dr. DBA Narayana, Expert Member of scientific Panel of FSSAI, 29 August 2019.

  • Industrial Visit to Ramaiah Advanced Testing Lab Mr. Pragassam, Senior Manager, Dr.Kanupriya Microbiologist, 24 August 2019.

  • Industrial Visit to Bureau of Indian Standards by Ms. Sushma Rao, Scientist C, Ms. Arul Sathya, Scientist C., Ms. Ashwini,Technical Assistant, 6 March 2020.

  • Lecture on Applications of Nanotechnology in foods by Dr. Ilaiyaraja, Scientist ‘D’, Biochemistry and Nanosciences Division, Defence Food Research Laboratory (DRDO-DFRL), Mysore, 16 August 2019.

  • Guest Lecture ON Emerging Technologies To Enhance Practice & Competencies Required For Dietitians & Nutritionists ” by Dr. Mary Hannan Jones, Director of Academic Programs, Discipline Lead Nutrition & Dietetics, School of Exercise & Nutrition Sciences, Queensland University of Technology ( 25 June 2019.

  • Industrial visit to Padukone Dravid Centre for Sports Excellence Sports Nutrition – Interactive session with athletes and coaches by Dr. Shama Kittur, Director, Padukone – Dravid Center For Sports Excellence, Dr. Vimal, Badminton Coach. PPBA, Dr. Shama Kittur, Nutritionist, Vesoma Medical Center, Mr. Siddharth , Physiotherapist, Vesoma Medical Centre, Dr. Nikhil Latey, Sports Scientist and Mr. Shantanu, Sports Psychologist, Samiksha Academy, PDCSE July 15, July 22, August 5, August 16 and August 26, 2019.

  • Demonstration – Dietitians Reaching The Unreached by III yr UG students , 22 January 2020.

  • Dietetics Day Lecture on Dr. Priyanka Rohatgi, Chief Clinical Dietitian, Apollo Hospital, Bangalore, Mr. Paul Antony, Proprietor of Nutriate Lab and Nutri8 Healthy life, 27 Janaury 2020.

  • Nutrition month celebration on “Nutrition Security: Wholesome Food – A Challenge” in collaboration with Protein Foods and Nutrition Development Association of India (PFNDAI), Herbalife Nutrition – recipe ingredients partner, Marico and Amway September 4th, 2019.

2018 – 19

  • Experiential Learning on Quality Assurance and Quality Control in Food Industry by Dr. Sarasa RadhaKrishnan, Rtd.Senior QFS lead, Mondelez International, Bangalore on 10 August 2018.

  • On Field Sports Nutrition Training in association with Padukone – Dravid Center for Sports Excellence with athletes and coaches by Dr. Shama Kittur, Director and team on June 25, July 07, July 09, July 23 and September 12, 2018.

  • Industrial Visit on Nuances of sensory analysis, product tasting in association with Coffee Board of India, Bangalore by Dr. Hari Om, 29 August 2018.

  • Industrial Visit on Post Harvest Technology and Preservation Techniques, in association with University of Agricultural Sciences (UAS) , Bangalore by Dr. Darshan, Scientist, 27 July 2018.

  • Guest Lecture on Exercise and Fitness Methodologies during Life cycle by Mr. Ranjith, FreeLancer, Fitness Expert & Physical Instructor on January 09 January,2019.

  • Guest Lecture on Food Product development processing, quality control & certifications in food industry by Dr. Sarasa RadhaKrishnan, Rtd.Senior QFS lead, Mondelez International, Bangalore, 21 January 2019.

  • Industrial Visit to Defence Food Research Laboratory (DFRL) to learn on Product development using nanotechnology for Indian army by Dr. Farhat Khan and Dr. IIlayaraja, Scientist D, Defence Food Research Laboratory, Mysore, 27 February 2019.

2023 – 24

  • Mount Carmel College, Autonomous, Bengaluru, first college in Bangalore, bagged the certification for EAT RIGHT CAMPUS with an EXCELLENT 5 STAR RATING by Food Safety and Standards Authority of India (FSSAI). Department of Food Science & Nutrition (Nutrition and Dietetics) was the Implementation partner – January 2023.
  • Nurturing young minds – student engagement in Nutrition Assessment for School Children (LKG to Grade 6) at Christel House was successfully conducted by II MSC Food Science and Nutrition students – July 27,2023, August 03, 2023 and August 10,2023.

2021 – 2022

  • Coffee Quiz Competition
  • Slogan and Video Contest on PCOS
  • Vegan Logo Award
    FSSAI Vegan logo 2021
              Food Safety Standards Authority of India were working on vegan guidelines and regulations and invited students to participate in a vegan logo making activity. So, the students of 2nd year Food Science and Nutrition, Department of Nutrition and Dietetics participated and submitted the logo in April 2021. Department faculty members scrutinised the logo and selected a few logos to FSSAI.
              On 13th September 2021, the Indian food regulator, FSSAI, has issued a draft called the Food Safety and Standards (Vegan Foods) Regulations, 2021, for regulating vegan foods and asked stakeholders to submit their suggestions. The logo which was issued for such vegan products, and it was stated that all vegan foods shall comply with the packaging and labelling requirements specified under the Food Safety and Standards (Labelling and Display) Regulations, 2020, in addition to the labelling requirements specified under the proposed regulations.
    On 22nd September, Union Health Minister Mansukh Mandaviya introduced and launched the logo for vegan foods to help consumers easily identify and differentiate from non-vegan foods empowering the people to make informed food choices”. The vegan logo designed by KRUTI MANISH RATHORE was selected by FSSAI and launched.
  • Product Pitch – Best Functional Food
    Interns were required to develop a new product based on the principles of market research, demand, supply chain, R&D, launch, etc. The developed product had to be pitched to an industry investor, thereby making a compelling pitch.
    P Soujanya developed laxative bael gummies that won the best functional food award.
    Poonam Vinod developed vegan nuggets that won the best convenience food award.
  • DNA Nutrischolar Award 2020 (organised by Dupont)
    DuPont Nutrition & Biosciences is a global leader in innovative and sustainable solutions in the food, wellness, pharma and biotech markets. Every year, DuPont Diet & Biosciences organises ‘DuPont NutriScholars Awards to invite novel food product idea proposals from students pursuing Food Science. The program acts as a pathway for food science students to enroll, innovate and discover the food industry’s environment. Three students from the Dept of Food Science & Nutrition registered for this contest and the preparation began in September, where the students chose to participate under the category “Convenient and Nutritious Breakfast”. After a few brainstorming sessions, the product idea was decided and the proposal was prepared under the guidance of Dr Sangeeta Pandey (HoD) and Mentor Dr V Padma. Our proposal was selected in the Phase I of the contest and the idea was selected for the Phase II of the contest .Our team was in the top 20 selected for Phase II. The students – Harshita K, Henakshi P and Shireen F from PG Food Science & Nutrition – along with the mentor and the HoD, presented their novel product idea titled “Brekkie Muffin Mix” in front of the panel of eminent dignitaries and giants of the food industry. The Brekkie Muffin Mix team was one among the top 20 teams chosen all over India and among the top 5 in the “Quick and Nutritious Breakfast” category.

Dr. Sangeeta Pandey

M.Sc., Ph.D.

HOD & Associate Professor


Dr. Geetha Santhosh

M.Sc., Ph.D., R.D.

Associate Professor


Dr. Lakshmi Jithendran

M.Sc., NET., Ph.D.

Associate Professor


Dr. V Padma

M.Sc., M.Phil., Ph.D., NET.

Associate Professor


Dr. Mitravinda Savanur

M.Sc., Ph.D., NET., R.D.

Assistant Professor


Dr. P Vasantha Kumari

M.Sc., Ph.D., NET, Post - Doc.

Assistant Professor

Dr. Shubhi Agarwal

Dr. Shubhi Agarwal

M.Sc., NET, Ph.D.

Assistant Professor

Nita Ann

Ms. Nita Anna Johnson

M.Sc., NET(JRF)., (Ph.D).

Assistant Professor


Ms. Amrita Chakraborty

M.Sc., NET., (Ph.D).

Assistant Professor

Placement Policy & Guidelines for Students

The Placement Policy is applicable to all students registered with the Placement Cell of Mount Carmel College, Autonomous, and is to be followed during their entire tenure at the college.

  1. The Placement Officer & the Placement Coordinator are the facilitators and counsellors for placement related activities and will be responsible for all concerned activities & functioning of the Placement Cell.
  2. The Student Placement Committee will be assisting the Placement Officer & the Placement Coordinator in all activities related to placements.
  3. Neither the College nor the Placement Cell guarantees a job. The Placement Cell will facilitate and coordinate the placement activities on campus including bringing in companies, coordinating the recruitment drives, organizing recruitment training and other related activities leading to the successful placements of the deserving students.
  4. Applying for a company, getting recruited, joining a company is entirely the responsibility/decision of the student concerned.
  5. Opting to register for placements is completely the choice of the students. As some would want to pursue higher studies or other opportunities, such students can refrain from registering with the Placement Cell.
  6. Students are required to check the ELIGIBILITY CRITERIA for registering with the Placement Cell before registering.
  7. All final year students with an aggregate score of 60% and above and with NO ACTIVE BACKLOGS are eligible to register for placements.
  8. All registered students are required to MANDATORILY attend the recruitment training conducted by the Placement Cell and meet the necessary threshold of 75% attendance and 80% completion of the practice tests & assessments to qualify for applying to the cos. Failing to qualify may result in re-training of the student at an additional cost which is to be borne at actuals by the concerned student.
  9. The Placement Cell will notify all the registered students about the upcoming recruitment drives through mails and Whatsapp group notifications and not individually. The students are to be alert and keep a track of the notifications and apply as per their interest and eligibility.
  10. Once a student registers/enrolls for a particular company, she is expected to complete the entire recruitment process as relevant and required. Failing to do so, will result in the student being debarred from sitting for further recruitment drives. Exceptions will be made at the sole discretion of the Placement Cell only in genuine cases. Such cases/reasons to be formally communicated to the Placement Office over mail at least one day prior to the drive.
  11. The student has a choice not to participate in the recruitment process of a company after attending the Pre-Placement Talk. If she decides to continue, then she will be bound by the College Placement Policy to attend the rest of the recruitment process of the company as stated above.
  12. Students will not be allowed to participate in the selection process of a company for which she has missed the PPT.
  13. While the Placement Cell will do its due diligence and bring in the right companies, it is the responsibility of every student to check the company profile, eligibility, Job Profile and the Job Role before applying. The same will also be mailed and/or updated on the Notice Boards or social media groups.
    a. Ex 1- If a company requires the applicant to have an average of 70%, be well assured that you meet the criteria before applying to that company.
    b. Ex 2- If the company requires you to have NO standing arrears/backlogs at the time of attending the placement process, kindly DO NOT APPLY to the company if you do not meet this criterion.
  14. If, after being selected by a company, for some reason the student is not satisfied either with the pay, the timings, work allotted, etc during onboarding, she will need to take it up with the concerned within the company. The Placement Cell will not be able to intervene in internal matters. However, it is important that the students reach out to us in case there are major deviations from the terms mentioned by the company at the time of recruitment.
  15. A student can apply to as many companies as she wants and appear for interviews until the first job is secured. A student will be considered to have secured a job if her name appears in the final select list of a company.
  16. The Placement Office of MCC follows a strict “ONE OFFER PER STUDENT” Policy. However, if a student has been offered a job with a CTC less than or equal to INR 2 lakhs PA, she can opt to apply for ONE more company, subject to prior formal approval by the Placement Office.
  17. Once a student’s name appears in the final selects of a company, it is obligatory for the student to accept the offer. Rejecting offers is strictly not allowed. Defaulters will be required to submit a letter to the Principal along with a penalty fee which could be equivalent to one month’s salary being offered by the said company.
  18. Recruitment Process: All companies generally follow the following procedure (however they could be exceptions) –
    a. Presentation about the company & Job Profile (Pre-Placement Talk)
    b. Written Exam (Aptitude / Technical Test)
    c. Group Discussion and/or Task (Assignments)
    d. Interview (Technical/HR/Others)
    e. Verification of Documents
    f. Offer Letter
  19. Students are to strictly ensure the following for all recruitment drives:
    a. Must report on time as mentioned in the schedules
    b. Wear Business Formals for every recruitment process. Students wearing casuals during recruitment process will be sent back
    c. Always carry one folder containing resumes (2-3 copies), passport size photos, copies of mark sheets, certificates & stationery
    d. Compulsorily carry College & Govt. ID Cards
  20. Most companies require applicants to have Govt. ID – Aadhar & PAN. Hence it is advised for all students to apply for these before registering for placements.
    Students are not allowed to contact the Company / HR team directly for any reason through the recruitment process. In case of any issues or concerns, they are advised to contact their Placement Office and discuss their problems.
  21. Strict action will be taken against students found to be engaged in maligning the College or the Placement Office with the companies. Any grievances you may have, are to be brought to the notice of the of the Placement Officer for resolution.
  22. If a student makes any false claims in the Resume/Student Registration Form, her registration will be cancelled immediately and job offer if any, will be revoked.
  23. All companies conduct a thorough background check/verification. If the company finds that you have manipulated your marks / documents in any manner/or mis-represented any information, your job offer will be terminated, and your name will be blacklisted.
  24. Strict discipline needs to be followed by every student during the recruitment process. Any sort of indecent behavior/misbehavior which affects the decorum of the Placement Cell or the reputation of the College or the Company, will attract severe penalty and disqualification.
  25. Unless explicitly permitted by the companies, use of mobile phones is strictly prohibited during the recruitment process.
  26. Malpractice in all forms or marking proxies during the selection process and beyond, is strictly prohibited and those caught indulging in such activities would be debarred from the placement process. Also, note that no concessions in any form shall be made in such cases.
  27. It may happen that the campus recruitment process can stretch till late evenings. Students are required and prepared to be available accordingly. In case of off-line drives, students are to inform their parents and should arrange their own transportation.
  28. In case of virtual (online) recruitment drives, it is the responsibility of the students to ensure they have the necessary equipment (laptop/PC with functional webcam and mic) and sufficient internet bandwidth for seamless conduction of the process.
  29. Students are required to provide correct email IDs and contact numbers at the time of registration. These will be used for all communication from the Placement Cell and the recruiting companies. The onus is on the students to ensure the contact details provided are correct and up to date.
  30. Students are advised to check their mails regularly as all communication related to placements will be sent through mails.
  31. It is mandatory that once you receive an Intent Letter/Offer Letter from the Company, a copy must be submitted to the Placement Office. Failing which, the end semester examination Hall Ticket/results will be withheld.
  32. All students registered for placements will be bounded by the Attendance Policy of the College. Any exception to the above is permitted only through formal approval of the Placement Office and the respective Department Heads.


For all matters not covered in the above policy, the Placement Office will use its discretion to take appropriate decisions as and when required.

The above guidelines are to ensure a smooth process in the best interest of our students and the participating companies.

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